Formaela
Greek goat or sheep cheese
| Formaela | |
|---|---|
| Country of origin | Greece |
| Source of milk | sheep milk, goat milk |
Formaela (Greek: Φορμαέλα) is a hard cheese produced exclusively in Arachova, Greece. It is famous throughout Greece and has been registered in the European Union as a protected designation of origin since 1996.[1][2]
Formaela is prepared mainly from sheep's or goat's milk, has a hard and cohesive shell and is a light yellow color, without holes.[3] It has a particularly pungent taste, and is usually consumed grilled or fried.[3] Its chemical composition is: maximum moisture content of 38%, a minimum fat content of 40%.
See also
Food portal
Greece portal
- List of cheeses
References
- ^ "Formaela (cheese), Arachova-Delphi". Greekguide.com. B2B TECH. Archived from the original on August 7, 2016. Retrieved June 2, 2016.
- ^ "Greece: Υπουργική Απόφαση Αριθ. 313063, Αναγνώριση προστατευόμενης ονομασίας προέλευσης (Π.Ο.Π.) του τυριού 'ΦΟΡΜΑΕΛΑ ΑΡΑΧΩΒΑΣ ΠΑΡΝΑΣΣΟΥ' (FORMAELA ARACHOVAS PARNASSOU)" (in Greek). World Intellectual Property Organization. Retrieved June 2, 2016.
- ^ a b "Formaela". Gourmed. Archived from the original on June 6, 2016. Retrieved June 2, 2016.
- v
- t
- e
Greek cuisine
- Ancient Greek cuisine
- Ancient Greece and wine
- Byzantine cuisine
- Apáki
- Antzougies
- Bakaliaros
- Bouyiourdi
- Dolma
- Fava
- Gigandes plaki
- Kalamaria
- Kalitsounia
- Kolokythoanthoi
- Kolokythakia
- Kolokythopita
- Lakerda
- Loukaniko
- Loutza
- Noumboulo
- Octopus
- Pitaroudia
- Piktí
- Spanakopita
- Salami
- Saganaki
- Syglino
- Tyropita
- Strained yogurt
- Anevato
- Anthotyros
- Feta
- Formaela
- Graviera
- Halloumi
- Kasseri
- Kefalotyri
- Kefalograviera
- Kalathaki Limnou
- Kopanisti Mykonou
- Ladotyri Mytilinis
- Manouri
- Mastelo
- Metsovone
- Metsovela
- Mizithra
- Sfela
- San Michali
- Talagani
- Xynotyro
- Xynomizithra
- Meat
- Bifteki
- Britzola
- Drunken chicken
- Giouvetsi
- Gyros
- Keftedakia
- Kokkinisto
- Kleftiko
- Kokoretsi
- Kontosouvli
- Kreatopita
- Kotopita
- Moussaka
- Paidakia
- Pansetta
- Pastitsio
- Pastitsada
- Papoutsaki
- Pizza
- Sheftalia
- Smyrna meatballs
- Snails
- Spetzofai
- Stifado
- Sofrito
- Souvla
- Souvlaki
- Tigania
- Yahni
- Fish
- Atherina
- Bakaliaros
- Bourdeto
- Brantada
- Garides
- Grivadi
- Glossa
- Gavroi
- Mussels
- Sardeles
- Savoro
- Tonos
- Xiphias
- Soups
- Avgolemono
- Bourou-bourou
- Fasolada
- Hortosoupa
- Lentil soup
- Kotosoupa
- Magiritsa
- Manestra
- Manitarosoupa
- Psarosoupa (Kakavia, Grivadi)
- Revithada
- Trahanas
- Omelettes
- Classic omeletta
- Sfougato
- Strapatsada
- Tsouchtí
- Froutalia
- Vegetable
- Anginares alla Polita
- Fasolakia
- Gemista
- Leaf vegetable
- Spanakorizo
- Tourlou
- Tsigareli
- Tsigaridia
- Tomatokeftedes
- Amygdalota
- Amygdalopita
- Baklava
- Bougatsa
- Copenhagen
- Diples
- Fanouropita
- Finikia
- Flaouna
- Galaktoboureko
- Galatopita
- Halva
- Karydopita
- Kourkoubinia
- Koulourakia
- Kourabiedes
- Lazarakia
- Loukoumades
- Loukoumi
- Melekouni
- Mandolato
- Melitini
- Melomakarona
- Melopita
- Moustokouloura
- Pastafrola
- Platseda
- Pasteli
- Spoon sweets
- Tiganites
- Tahinopita
- Trigona
- Vasilopita
- Ionian islands
- Cretan
- Macedonian
- Epirotic
- Kykladitiki
- Rhoditiki
- Filo
- Greek chefs
- Food writers
- Kafenio
- Meze
- Ouzeri
- Taverna
- Greek restaurant
- Agriculture in Greece
Greece portal
